Surf and Turf Kabobs Chimichurri – Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a culinary masterpiece that brings together the best of land and sea in a vibrant, flavor-packed presentation. Imagin extracte succulent chunks of perfectly grilled steak nestled alongside plump, juicy shrimp, all threaded onto skewers and kissed by smoky char. It’s no wonder this dish is a crowd-pleaser! People adore surf and turf kabobs for their inherent elegance and the delightful contrast of textures and tastes. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from simply delicious to utterly unforgettable is the zesty, herb-infused chimichurri. This Argentinian condiment, with its bright notes of parsley, garlic, and vinegar, cuts through the richness of the meat and seafood, creating a harmonious and exhilarating dining experience that is both sophisticated and wonderfully approachable. Get ready to impress your guests (or simply treat yourself!) with this incredible recipe.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob, and when you combine the rich, savory goodness of steak with the sweet, succulent bite of shrimp, you’ve got a dish that’s truly special. This Surf and Turf Kabob recipe takes things up a notch with a vibrant, herbaceous Chimichurri sauce that cuts through the richness of the meat and seafood beautifully. It’s a dish that’s surprisingly easy to prepare, making it ideal for a weeknight treat or a weekend gathering. Get ready for a flavor explosion that will have everyone asking for seconds!

Ingredients:

Instructions:

1. Prepare the Flavorful Chimichurri Sauce:
This is where the magic begin extracts! In a medium bowl, whisk together the 1 cup of olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, and the finely chopped jalapeno. Don’t be afraid to really mince those herbs finely; it helps release their full aromatic potential. Add the sea salt and cayenne pepper, and stir everything together until well combined. Taste and adjust the seasoning if you like, perhaps adding a pinch more salt or a little more cayenne for an extra kick. For the best flavor, cover the bowl and let the chimichurri sauce sit at room temperature for at least 30 minutes, or refrigerate it for up to 24 hours. This allows all those wonderful flavors to meld and develop. If refrigerating, bring it back to room temperature before serving.

2. Marinate and Prepare the Steak:
While your chimichurri is doing its thing, let’s focus on the star of the surf and turf show – the sirloin steak. Place the 1-inch cubes of sirloin steak in a large bowl. Drizzle them with the 1 tablespoon of olive oil and add a generous pinch of salt and freshly ground black pepper. Toss to ensure each piece of steak is lightly coated. This simple coating helps the steak develop a nice crust on the grill. If you have time and want to infuse even more flavor, you can add a portion of your prepared chimichurri sauce (about ¼ cup) to the steak and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator. However, for this recipe, we’ll be using the chimichurri as a finishing sauce, so a light oiling is perfectly sufficient.

3. Assemble the Kabobs with Precision:
Now comes the fun part – building your beautiful kabobs! If you are using wooden skewers, it’s essential to soak them in water for at least 30 minutes before assembling. This prevents them from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, alternating them with the jumbo shrimp. Try to space the ingredients out evenly on each skewer, leaving a small gap between each piece. This allows for better heat circulation and ensures that everything cooks evenly without steaming. Don’t overcrowd the skewers; you want to be able to see the individual components clearly. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on the length of your skewers.

4. Grill to Perfection:
Preheat your grill to medium-high heat. Once the grill grates are hot and clean, carefully place the assembled kabobs onto the grill. You want to achieve a nice sear on all sides. Grill the kabobs for approximately 8-10 minutes for medium-rare steak, turning them every 2-3 minutes. The shrimp will cook more quickly, turning pink and opaque in about 3-4 minutes per side. Keep a close eye on the shrimp to prevent them from overcooking, as they can become tough. For a more well-done steak, you’ll need to grill for a few minutes longer, but be mindful of the shrimp’s cooking time. The key is to cook both components to their ideal doneness.

5. Serve with Generosity:
Once your surf and turf kabobs are cooked to perfection, remove them from the grill and let them rest for a couple of minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the glorious kabobs on a platter. Now, it’s time to unleash that incredible Chimichurri sauce! Spoon a generous amount of the vibrant sauce over the kabobs, ensuring each piece gets a good coating. The fresh herbs, garlic, and vinegar in the sauce will perfectly complement the rich steak and sweet shrimp. Serve immediately and enjoy the fantastic flavors of your homemade Surf and Turf Kabobs with Chimichurri Sauce! They are fantastic served with a side of rice, roasted vegetables, or a simple salad.

Conclusion:

There you have it! Our Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. This recipe truly shines because of its incredible balance of flavors and textures. The succulent shrimp and tender steak, perfectly grilled and kissed with a vibrant, herbaceous chimichurri, create a symphony in every bite. It’s a fantastic way to elevate your grilling game without overcomplicating things, making it ideal for a weeknight treat or a show-stopping dish for your next gathering. The fresh, zesty chimichurri is the secret weapon that cuts through the richness of the meat and seafood, leaving your palate refreshed and wanting more.

Serve these glorious kabobs over a bed of fluffy rice pilaf or with a crisp, refreshing green salad for a complete and satisfying meal. They also pair wonderfully with grilled corn on the cob or roasted potatoes. Don’t be afraid to get creative with your variations! Consider adding colorful bell peppers, red onions, or even chunks of pineapple to your kabobs for extra sweetness and visual appeal. You could also swap the shrimp for scallops or the steak for firm fish like swordfish or tuna. I genuinely encourage you to give this Surf and Turf Kabobs recipe a try; you won’t regret the delicious results!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best when made a few hours in advance, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What kind of steak is best for these kabobs?

For tender and juicy kabobs, I recommend using cuts like sirloin, ribeye, or filet mignon. Cut the steak into uniform cubes for even cooking.

Can I make these kabobs indoors?

Yes, you can adapt this recipe for indoor cooking. Use a grill pan on the stovetop or broil the kabobs in the oven. Just keep a close eye on them to prevent overcooking.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and plump shrimp grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
6 servings

Ingredients

• 1 cup olive oil
• ½ cup red grape juice vinegar
• 2 cloves garlic minced
• ⅔ cup minced shallot
• ⅔ cup minced fresh parsley
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped cilantro
• 1 medium jalapeno, finely chopped
• 1 teaspoon sea salt
• ⅛ teaspoon cayenne pepper
• 3 pounds sirloin steak, cut into 1-inch cubes
• 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on
• 1 tablespoon olive oil

Instructions

1. Step 1
   For the chimichurri sauce: In a bowl, whisk together 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Set aside.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating them.
3. Step 3
   Brush the kabobs with 1 tablespoon olive oil.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill kabobs for 4-5 minutes per side, or until steak is cooked to your desired doneness and shrimp are pink and opaque.
6. Step 6
   Serve the kabobs immediately with the prepared chimichurri sauce on the side.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.